Candied Pecans

Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.

Add the pecans to the sugar mixture and stir until the nuts are evenly coated.

Transfer the pecans to the prepared baking sheet and arrange in a single layer. Ensure the nuts are evenly spread out. Scrape out every last bit of glaze from the bowl and drizzle over the nuts.

Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. Watch closely so they don't burn.

Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop.

Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.